Ultra-Tex is a line of modified food starches designed for the simple creation of sauces and other creamy applications. Ultra-Tex disperses and hydrates in cold or hot liquids without lumps and gives a better final texture than traditional starches.

Many traditional starches form lumps when some of the powder gels around a cluster of dry starch that doesn't get exposed to liquid. Ultra-Tex products are pregelatinized. That is, all of the product is pre-exposed to liquid, then dried and sold. This means that it is impossible for lumps to form, as the hydrocolloid will not gel.

Ultra-Tex 3 and 4 are good substitutes for Xanthan gum: they can be used to quickly thicken sauces and gravies. In higher concentrations, it is possible to produce a syrupy, gel-like texture.

Texture: Ultra-Tex 3 and 4 are the best option for a smooth, creamy texture similar to that of a rich salad dressing. Ultra-Tex 3 has slightly less resistance to heating and acidity, while Ultra-Tex 8 gives a slightly thicker texture.

Appearance: Translucent, glossy.

Flavor release: Excellent, better than equivalent traditional starches.

Mouth feel: Smooth, creamy, and velvety.

Freeze / Thaw stable: Ultra-Tex 3 and 8 can be used in frozen applications.

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